Greek Almond Cookies
1hr · 36 servings For the Dough 24 ounces whole blanched almonds 7 egg whites 2.5 cups confectioners' sugar For Topping the Cookies 3/4 cup confectioners' sugar 2 ounces whole blanched almonds (around 36 almonds) 1 egg white rose water (optional) INSTRUCTIONS For the dough, pulse the almonds in a food processor until they are the consistency of coarse sugar (not a fine flour consistency). Pour the processed almonds into a large mixing bowl, add the egg whites and confectioners’ sugar, and mix well. Cover the dough, and refrigerate it for at least 30 minutes. Preheat the oven to 300 degrees F, and line baking sheets with parchment paper. Roll 1-ounce portions of dough into 36 balls.For topping the cookies, roll the balls in the confectioners’ sugar. Dip one almond in egg w